When the first rays of sunlight peek through my kitchen window, the world outside feels alive, and so does my desire to bake something delightful. The sweet scent of coconut mixed with the floral notes of pandan creates an irresistible invitation to enjoy something truly exceptional: Pandan Coconut Bread. This vibrant green loaf isn’t just visually stunning—its moist texture and subtle sweetness make it a memorable treat for anyone who loves homemade goodness.
Having spent countless weekends scrolling through recipes, I often find myself yearning for something that breaks away from the mundane. This is a unique twist on traditional bread, blending nutty almond flour and the chewy appeal of tapioca starch, bringing enchanting flavors to your table. Plus, it’s deceptively easy to whip up, making it perfect for any chef, whether you’re a seasoned pro or simply bored of fast food.
So, let’s embark on this flavorful journey together, and I’ll guide you through creating a loaf that’s sure to impress everyone, from family gatherings to cozy afternoons with a cup of tea. Get ready to indulge in the tropical vibes of Pandan Coconut Bread!
Why is Pandan Coconut Bread so special?
Irresistible aroma: As you bake, the delightful scent of coconut and pandan fills your kitchen, creating an atmosphere of tropical bliss.
Unique twist: This recipe incorporates almond and buckwheat flours for a nutty, gluten-free alternative that adds depth to every bite.
Moist texture: Thanks to the full-fat coconut milk, you’ll enjoy a soft and fluffy bread that’s perfect for breakfast or snacking.
Quick and easy: With a total time of just 1 hour, you can enjoy this homemade delight without spending your entire day in the kitchen.
Crowd pleaser: Whether at a family gathering or to satisfy a sweet craving, this bread is sure to impress your loved ones.
Versatile uses: Pair it with jam, enjoy it plain, or even make a fabulous French toast out of it! Let your creativity flow!
Pandan Coconut Bread Ingredients
For the Liquid Mixture
• Full-fat coconut milk – a rich base that enhances the bread’s moisture and flavor.
• Maple syrup – adds a natural sweetness, complementing the coconut beautifully.
• Neutral oil or melted coconut oil – keeps the loaf tender and moist, with a hint of coconut flavor.
• Pandan leaves or pandan extract – if using leaves, they infuse the bread with a unique, floral aroma, while extract is a quick substitute.
For the Dry Mix
• Almond flour – provides a nutty taste and tender texture, making this bread gluten-free.
• Buckwheat flour – adds earthy richness and pairs wonderfully with the coconut flavors.
• Rice flour – helps create a light texture, perfect for giving the bread its fluffy character.
• Tapioca starch – gives a delightful chewiness and binds the ingredients for a perfect loaf.
• Coconut sugar – enhances the sweetness with a caramel-like flavor, elevating the Pandan Coconut Bread.
• Baking powder – provides the lift needed for that perfect rise.
• Baking soda – works alongside baking powder for a fluffy, delicious texture.
These ingredients come together in a beautiful harmony, perfect for those seeking comfort in homemade delights!
How to Make Pandan Coconut Bread
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Preheat your oven to 350 °F (175°C). This ensures an even bake, creating that perfectly golden crust we all love.
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Blend the pandan leaves with coconut milk, maple syrup, and oil for about 1 minute. Let it sit for 5 minutes to infuse those stunning flavors.
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Strain the liquid through a fine-mesh sieve to remove the pandan pulp. What you want is a smooth mixture that will enrich the bread beautifully.
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Combine the dry ingredients in a large bowl: almond flour, buckwheat flour, rice flour, tapioca starch, coconut sugar, baking powder, and baking soda. Whisk until everything is well mixed.
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Mix the pandan liquid into the dry ingredients. Stir until it forms a smooth and thick batter, full of that enchanting green hue!
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Prepare an 8×4-inch loaf pan by lining it with parchment paper. Pour the batter into the pan, making sure it’s evenly spread.
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Cover the loaf pan loosely with aluminum foil. This helps to keep the moisture in while baking, ensuring your bread remains fluffy.
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Bake covered with foil for 15 minutes, then remove the foil and continue baking for another 25-27 minutes until it’s golden brown and a toothpick comes out clean.
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Cool the bread in the pan for at least 15 minutes before carefully turning it out onto a wire rack. Let it cool completely—if you can resist the temptation!
Optional: Dust with powdered sugar for an elegant touch before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Pandan Coconut Bread?
When it comes to enjoying Pandan Coconut Bread, the right pairings can elevate your meal into a tropical feast.
- Fresh Fruit Salad: A mix of tropical fruits like mango and pineapple adds a refreshing burst of flavor that complements the bread’s sweetness.
- Coconut Yogurt: Creamy and tart, coconut yogurt brings out the richness of the bread, creating a delightful balance. Try a drizzle of honey for an extra touch!
- Herbal Tea: A light herbal tea, such as lemongrass or jasmine, provides a fragrant companion, enhancing the lovely notes of pandan.
- Peanut Butter Spread: This nutty spread gives a savory contrast to the sweet bread, perfect for a hearty breakfast or snack option.
- Homemade Jam: A fruity jam, especially passionfruit or banana, pairs beautifully with the bread’s coconut flavor and adds a touch of brightness.
- Single-Origin Coffee: A smooth cup of coffee, particularly from a fruity blend, complements the sweet notes of the Pandan Coconut Bread. The slight bitterness balances the overall experience.
- Vanilla Ice Cream: For a dessert twist, serve warm slices with a scoop of vanilla ice cream, creating an indulgent treat that’s sure to impress.
- Chia Seed Pudding: Light and nutritious, this pudding adds texture and pairs well with the flavors, making for a luxurious brunch option.
- Toasted Almonds: Sprinkling some toasted almonds over the bread enhances the nutty flavor and adds a crunchy texture to each bite, making it even more enjoyable!
- Mango Smoothie: A creamy mango smoothie provides a silky and fruity match, turning your snack into a tropical getaway.
These pairings are sure to bring out the best in your delightful Pandan Coconut Bread, making every bite a little piece of paradise!
How to Store and Freeze Pandan Coconut Bread
Room Temperature: Keep the Pandan Coconut Bread in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: For longer storage, refrigerate the bread in an airtight container for up to 1 week. Reheat individual slices in the microwave to refresh their taste.
Freezer: To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature.
Reheating: Enjoy it warm by toasting or microwaving slices for 15-20 seconds. This brings back its lovely softness and enhances its wonderful coconut flavor.
Expert Tips for Pandan Coconut Bread
- Use Fresh Pandan: Fresh pandan leaves give the best flavor and aroma. If using extract, ensure it’s high-quality to bring out the essence.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until smooth. Overmixing can result in a denser bread.
- Check for Doneness: Bake until golden brown and a toothpick comes out clean. Avoid opening the oven too soon, as this can cause sinking.
- Cool Properly: If you remove the bread from the pan too quickly, it may collapse. Let it cool in the pan for at least 15 minutes first.
- Store Correctly: To keep your Pandan Coconut Bread fresh longer, store it in an airtight container at room temperature or refrigerate for extended shelf life.
Pandan Coconut Bread Variations
Feel free to explore flavor and texture adjustments that make this delightful recipe your own!
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of buckwheat and rice flour for a completely gluten-free experience.
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Sweetness Level: Adjust the maple syrup to your liking; add a bit more for a sweeter bread, or reduce it for a less sugary treat.
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Nutty Twist: Substitute half of the almond flour with ground hazelnuts or walnuts for a richer, more complex flavor.
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Creamy Alternative: Swap full-fat coconut milk with oat milk for a lighter, dairy-free option that still maintains a lovely texture.
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Add Some Spice: Sprinkle in a teaspoon of ground cinnamon or cardamom to introduce a lovely warmth and depth to each slice.
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Chocolate Delight: Mix in some dairy-free chocolate chips for a sweet surprise in every mouthful. They melt beautifully and create a lovely contrast with the pandan flavor.
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Fruit Infusion: Add 1/2 cup of mashed ripe bananas or cooked sweet potatoes to the batter for natural sweetness and a moister texture.
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Coconut Flakes: Fold in 1/2 cup of unsweetened shredded coconut for added chewiness and a burst of coconut flavor.
These variations will enhance your baking experience and allow you to tailor the bread for any occasion!
Make Ahead Options
Pandan Coconut Bread is an absolute gem for meal prep enthusiasts! You can prepare the dry ingredients (almond flour, buckwheat flour, rice flour, tapioca starch, coconut sugar, baking powder, and baking soda) and store them in an airtight container for up to 3 days. Additionally, the pandan liquid mixture can be made and refrigerated for up to 24 hours to infuse those delightful flavors. When you’re ready to bake, simply combine the prepped ingredients, mix them with the pandan mixture, and follow the baking instructions as usual. This way, you’ll have warm, homemade Pandan Coconut Bread with minimal effort, perfect for those busy weeknights or spontaneous gatherings!
Pandan Coconut Bread Recipe FAQs
What type of pandan leaves should I use?
Absolutely! Fresh pandan leaves are ideal for their vibrant flavor and aroma. If you can’t find fresh leaves, opt for high-quality pandan extract as a substitute. Just use 1/2 teaspoon of the extract, and you’ll still enjoy that lovely pandan taste in your Pandan Coconut Bread.
How should I store leftover Pandan Coconut Bread?
To keep your delicious Pandan Coconut Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to prolong its shelf life, refrigerate it where it can last for up to 1 week. Just remember to reheat individual slices in the microwave for a few seconds to regain that warm, fluffy texture!
Can I freeze Pandan Coconut Bread?
Very! Freezing is a great option if you want to enjoy your Pandan Coconut Bread later. Wrap the cooled bread tightly in plastic wrap first, and then in aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or at room temperature.
What if my bread doesn’t rise or is too dense?
If you find your Pandan Coconut Bread a bit dense or it seems to have not risen properly, it’s likely due to overmixing the batter or the leavening agents losing potency. Be sure to mix the wet and dry ingredients just until smooth and check that your baking powder and baking soda are fresh. Avoid opening the oven door during baking, as this can cause the bread to sink.
Any dietary considerations for allergies?
Absolutely! This delightful recipe is naturally gluten-free thanks to the use of almond, buckwheat, and rice flours. However, make sure to check for any nut allergies if you’re serving this to friends or family. If you need a substitute for almond flour, sunflower seed flour can work well, ensuring everyone can enjoy this tropical treat!
Mouthwatering Pandan Coconut Bread Recipe You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350 °F (175°C).
- Blend the pandan leaves with coconut milk, maple syrup, and oil for about 1 minute. Let it sit for 5 minutes.
- Strain the liquid through a fine-mesh sieve to remove the pandan pulp.
- Combine the dry ingredients in a large bowl and whisk until everything is well mixed.
- Mix the pandan liquid into the dry ingredients, stirring until a smooth batter forms.
- Prepare an 8×4-inch loaf pan by lining it with parchment paper. Pour the batter into the pan.
- Cover the loaf pan loosely with aluminum foil.
- Bake covered for 15 minutes, then remove the foil and continue baking for another 25-27 minutes.
- Cool the bread in the pan for at least 15 minutes before transferring it to a wire rack.